Pescado al Carbon: Grilled Fish with Salsa Fresca

Ingredients

• 4 cups diced plum tomatoes (about 12 medium plum tomatoes)
• 2 cups finely chopped onion (about 2 medium onions)
• 1 cup cilantro finely chopped (about 2 bunches)
• 2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos)
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons fresh lime juice
• 2 medium avocados, peeled, seeded, small dice
• Salt and freshly ground black pepper, to taste
• 8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
• Olive oil
• Assorted grilled vegetables, optional serving suggestion
• Cooked rice, optional serving suggestion

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